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–+ servings
vegan green pesto sauce

Pesto - Vegan Recipe

This homemade vegan Pesto Recipe is ideal for pasta, sandwiches, or fish. Incredibly tasty and very satisfying.
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Prep Time 10 minutes
Total Time 15 minutes
Course Appetizer
Cuisine Italian
Servings 1 cup
Calories 85 kcal

Equipment

  • 1 food processor

Ingredients
  

  • 2 cups (packed) fresh basil leaves (no stems)
  • 1 cup arugula or baby spinach/kale
  • 3-4 Tbsp pine nuts
  • 1/4 tsp salt
  • 1 Tbsp + 1 tsp lemon juice
  • 1 clove of garlic
  • 7-8 Tbsp extra virgin olive oil
  • 1 Tbsp water just enough to blend

Instructions
 

  • Wash and dry the basil leaves, and arugula if needed. My greens are prewashed.
  • Toast the seeds on a dry pan for extra flavor (for 1-2 minutes). This step is optional.
  • Put all the ingredients in the food processor and blend until desired consistency.
    vegan pesto
  • The consistency of the pesto sauce shouldn't be super-smooth, leave it a bit chunky.
    vegan pesto

Notes

  1. I make the pesto a little thick so I can spread it on my sandwiches. 
  2. When I use it in pasta, I dilute it with pasta water to the desired consistency.
  3. Store in an airtight container in the fridge for 3-5 days. Or freeze for 1 month. 
  4. Optionally you can toast the seeds for extra flavor, about 1-2 minutes. But make sure you don't let them burn!
The nutritional breakdown for 1 tablespoon (15g) of vegan pesto is an approximate.

Nutrition

Serving: 1TbspCalories: 85kcalCarbohydrates: 1gProtein: 0.7gFat: 9gSaturated Fat: 1gFiber: 0.3gSugar: 0.1gVitamin C: 2mg
Keyword pesto, plant-based, vegan, vegetarian
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